1 (18.25 ounce) box yellow cake mix
2 cups crushed corn flakes
1/2 cup firmly packed brown sugar
1/3 cup chopped nuts
1/2 cup softened butter
1 small box lemon pudding (NOT INSTANT)
1 can sweetened condensed milk
1 teaspoon vanilla extract
1 cup confectioners’ sugar
1/4 teaspoon vanilla extract
3 to 5 teaspoons water

In a large bowl, combine the first 5 ingredients until crumbly. Reserve 1 cup for topping, press remainder in the bottom of a greased 15 x 10-inch pan.

Combine pudding, sweetened condensed milk and vanilla extract; mix well. Spread over crust, then sprinkle with reserved crumbs. Bake at 350 degrees F for 20 to 30 minutes.

Combine confectioners’ sugar, vanilla extract and water. Drizzle over warm bars. Cool completely and store in refrigerator.

Lemon cake mix is this basis for these quick, tasty cookies with Rice Krispies providing the crunch.

1 (18.25 ounce) box lemon cake mix
1 cup crisp Rice Krispies cereal
1 teaspoon grated lemon peel
1/2 cup butter, melted
1 egg, beaten

Preheat oven to 350 degrees F.

In a large bowl combine the cake mix, Rice Krispies and grated lemon peel. Add the butter and egg and mix well. The dough will be crumbly.

Shape dough into 1-inch balls and place 2 inches apart on ungreased cookie sheets. Bake for 10-12 minutes or until set. Allow cookies to cool on cookie sheets for 5 minutes. Use a spatula to remove cookies from cookie sheets and place on wire racks to cool completely.

Yield: 3 1/2 dozen cookies.

Posted by bettyboop50 at recipegoldmine.com

1 box lemon cake mix
1/2 cup (1 stick) softened butter or margarine
8 ounces softened cream cheese
1 egg

Preheat oven to 375 degrees F.

Mix together all ingredients until well blended. Drop by teaspoonful onto lightly greased cookie sheets. Bake 10 to 12 minutes.

Source: Eagle Brand

1 (18.25 ounce) box chocolate cake mix
1/4 cup vegetable oil
1 egg
1 cup chopped nuts
1 (14 ounce) can Eagle Brand Sweetened Condensed Milk
1 (6 ounce) package semisweet chocolate chips
1 teaspoon vanilla extract
Dash of salt

Preheat oven to 350 degrees F.

In large mixing bowl, combine cake mix, oil and egg; beat on medium speed until crumbly. Stir in nuts. Reserving 1 1/2 cups crumb mixture, press remainder on bottom of greased 13 x 9-inch baking pan.

In small saucepan, combine remaining ingredients. Over medium heat, cook and stir until chips melt.

Pour evenly over prepared crust. Sprinkle reserved crumb mixture evenly over top. Bake 25 to 30 minutes or until set. Cool.

Cut into bars. Store loosely covered at room temperature.

Posted by FootsieBear at recipegoldmine.com 8/13/2001 5:46 am

1/2 cup shortening
1/3 cup butter, softened
1 tablespoon butter, softened
2 egg yolks
1 teaspoon vanilla extract
1 fudge marble cake mix without pudding

Set aside cocoa packet.

In a large bowl, cream shortening, 1/3 cup butter, egg yolks and vanilla extract. On low speed, gradually mix in cake mix until well blended.

Divide dough in half. To one half of the dough, add 1 tablespoon butter and the cocoa packet from the cake mix; knead until chocolate colored and thoroughly blended.

Place yellow dough between 2 pieces of wax paper and roll into 18 x 12 x 1/8-inch rectangle. Repeat with chocolate dough.

Remove top piece of wax paper from each piece of dough. Place one rectangle on top of the other and roll up like a jellyroll, beginning with long side. Wrap and refrigerate at least 2 hours.

Preheat oven to 350 degrees F. Lightly spray cookie sheets with non-stick spray or line with parchment paper.

Slice dough into 1/8-inch pieces and place one inch apart on cookie sheets. Bake 9 to 11 minutes. Cool on cookie sheet 5 minutes then finish cooling on rack.

Makes 3 1/2 dozen cookies.

1 (18.25 ounce) box fudge cake mix
1/2 cup melted margarine
2 eggs
1 package fluffy white frosting mix
1/2 cup chopped pecans
1/2 cup semisweet chocolate chips

Combine first 3 ingredients, stirring by hand. Pat dough into a 13 x 9-inch baking pan.

Prepare frosting as directed and spoon onto cake batter, leaving a 1 1/2 to 2-inch space from edge of pan free of frosting. Sprinkle pecans and chocolate chips on top. Bake at 350 degrees F for 25 to 30 minutes.

1 (18 1/2 ounce) package German chocolate cake mix
1 cup chopped pecans
1/3 cup plus 1/2 cup evaporated milk, divided
3/4 cup butter, melted
60 vanilla caramels, unwrapped (one 14 ounce package)
1 cup semisweet chocolate chips

In a large mixing bowl, combine dry cake mix, pecans, the 1/3 cup evaporated milk and melted butter. Press half of the batter into the bottom of a greased 13 x 9-inch glass baking dish. Bake in a preheated 350 degree F oven for 8 minutes.

In the top of a double boiler over simmering water, melt caramels with remaining 1/2 cup evaporated milk. When caramel mixture is well mixed, pour over baked layer. Cover with chocolate chips. Pour remaining batter on top of morsels. Return to preheated 350 degree F oven and bake for 18 minutes. Let cool before cutting into squares.

Makes 16 to 20 bars.

1 (18.25 ounce) box white or yellow cake mix
1/2 cup butter or margarine, divided
1 1/4 cups oatmeal, divided
1 egg
1 can cherry pie filling
1/2 cup nuts, chopped
1/4 cup brown sugar

Mix cake mix, 6 tablespoons butter and 1 cup oatmeal. Mix until crumbly. Reserve 1 cup crumbs for topping.

To remaining crumbs, add egg, mixing until well blended. Press into a 13 x 9-inch baking pan. Pour pie filling over crust, spreading to cover.

To the reserved crumbs add 1/4 cup oatmeal, 2 tablespoons margarine, nuts and brown sugar. Beat until thoroughly mixed. Sprinkle over cherry mixture.

Bake at 350 degrees F for 30 to 40 minutes.

Try this with any variety of cake mix with any type of baking chip. It is easy, fast and delicious.

1 (18.25 ounce) box devil?s food cake mix
1/2 cup vegetable oil
2 eggs
1 (10 ounce) package peanut butter flavored chips, divided

Glaze
Reserved 1/2 cup peanut butter chips
2 tablespoons margarine
1 tablespoon milk

Preheat oven to 350 degrees F.

In a large bowl, combine 6 ounces of the peanut butter chips, cake mix, oil and eggs; mix well. Drop dough by well-rounded teaspoonful 2 inches apart onto ungreased cookie sheets. Bake 9 to 12 minutes. Cool 2 minutes, then remove to wire rack; cool completely.

In a small saucepan over low heat, melt Glaze ingredients, stirring constantly. Drizzle over cookies. Let stand until set.

Makes 3 dozen.

Posted by FootsieBear at recipegoldmine.com 11/3/2001 7:46 pm

1 (18.25 ounce) box yellow cake mix
1/2 cup butter
1 cup raspberry preserves
8 ounces cream cheese
1/4 cup granulated sugar
2 tablespoons flour
1 teaspoon vanilla extract
1 egg
1/4 cup raspberry preserves

Preheat oven to 350 degrees F.

Crust: combine cake mix and butter in a bowl until crumbly. Reserve 1 cup. Press remaining mixture into 13 x 9 x 2-inch pan. Spread 1 cup preserves over crust.

Filling: Stir together cream cheese, flour, sugar, vanilla extract and egg until well blended; fold in preserves. Carefully spread filling over crust. Sprinkle reserved cake mix/butter mixture over filling.

Bake 30-40 minutes or until golden brown. Cool before cutting into bars.